Research progress on the effect of biological and non-thermal processing on the content of phenolic compounds and antioxidant activity in cereals and miscellaneous beans

Authors

MA Zhan-qian, School of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150076 , China ；Academy of National Food and Strategic Reserves Administration, Beijing 100037 , China
ZHAI Xiao-tong, Academy of National Food and Strategic Reserves Administration, Beijing 100037 , China
TAN Bin, School of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150076 , China ；Academy of National Food and Strategic Reserves Administration, Beijing 100037 , China

Abstract

Bioprocessing and non-thermal processing can improve the quality of cereals and miscellaneous beans, which significantly increase the content of phenols and antioxidant activities. This study systematically reviewed the effects of bioprocessing and non-thermal processing on phenolic compounds and antioxidant activities of cereal and soybean, and prospected the key research ideas for further development of cereal and soybean processing.

Publication Date

9-2-2022

First Page

13

Last Page

18

DOI

10.13652/j.spjx.1003.5788.2022.90220

Recommended Citation

Zhan-qian, MA; Xiao-tong, ZHAI; and Bin, TAN (2022) "Research progress on the effect of biological and non-thermal processing on the content of phenolic compounds and antioxidant activity in cereals and miscellaneous beans," Food and Machinery: Vol. 38: Iss. 6, Article 3.
DOI: 10.13652/j.spjx.1003.5788.2022.90220
Available at: https://www.ifoodmm.cn/journal/vol38/iss6/3

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